Grilled Salmon with Roasted Corn Relish

This is an amazing salmon recipe. I cooked exactly as instructed (but used one large pepper instead of four) and it was delicious. Similar to another reviewer, we had salmon with the skin on, so cooked it for about 10 mins skin side down and then removed the skin. Delicious! Will make for company in the future.

Absolutely fabulous. Bought some Copper River Salmon and this was the perfect recipe for this flavorful salmon. It added just the right amount of flavor without overpowering the fish. This is definitely going in the make again pile.

We used 6 small poblanos, 3 ears of corn and 2 cups of tomatoes. For the fish, we added chili powder to the rub, which was a great complement to the corn relish. Awesome dish!

This review pertains to the corn relish only. My family absolutely loved this receipe but I am giving it 4 stars because I did modify it based on other reviewers comments. I increased the corn to 3 ears and reduced the lime juice to 4 tbls. The Anaheim peppers really gave this a lot of heat. I will try it with Poblanos next time if I am in the mood for less heat. This is a keeper!

This was awesome! The seasoning and the salmon were a great combination, but the star of the meal was the roasted corn relish. It was like an explosion of flavor in your mouth! Will definetly make this again!

Excellent relish topping for salmon. Great flavor but not overpowering. Served it with black beans and rice for a healthy dinner. We will be fixing this again soon. Relish would be a good topping for fish tacos as well. Agree with increasing corn and decreasing lime juice as previous reviews stated.

This was very disappointing. The salmon and relish just did not work well together.

Both my husband and I loved this recipe. The relish was delicious! We made two versions, the same except for the peppers. His contained some nice hot peppers from our garden (manchego, I think...) and mine contained a sweet yellow pepper (I am a spice wimp). We grilled both kinds of pepper. Also used the 4 tbsp of lime juice as previous reviewers had mentioned. My husband cooked the salmon 8 minutes skin down, then inserted his spatula between the skin and fish and flipped it over (off of the skin) for a final 45 seconds to 1 minute of cooking (no skin on the plate that way, which I liked). We served it with a brown rice pilaf, and the relish tasted great with the rice, too.

I had an abundance of heirloom tomatoes and anaheim chilis, so I used them in this recipe. It was fantastic! I took the advice of previous reviewers and I seasoned the salmon with salt, pepper and cumin and then added maple syrup glaze. My husband cannot handle heat from the chilis, so I made the corn and tomato mixture without the chilis and reserved him a portion. I doubled up on the chilis for my portion! We both loved our versions of this recipe. The hints of the sweetness from the maple syrup and corn was a perfect compliment to the heat from the chilis and the smokiness of the cumin. We will repeat this recipe!

This was nice on a hot day, as all was grilled. However, the fish needs a good marinade. It was bland. We used 3 red peppers on the grill instead of anaheim. But the corn relish was DELISH! Will make again, but will marinade the fish in a ziplock all day. Perhaps a maple glaze?

Really really good - a little time consuming for a work/school nite - but if I had planned ahead and made the relish in advance this would have been a great week night meal. My husband is in the camp of people who hate cilantro (tastes like soap) and normally I replace it with flat leaf parsley - forgot this time - just left it out and it was delicious all the same - going to make salmon again on Wednesday - we have relish left over and don't want to waste a drop. This is very good and healthy.

Simple, flavorful, fantastic recipe to get in my fish serving for the week. I broiled the corn and sauteed the fish on the stove with some cooking spray (didn't feel like dealing with the grill). I also added some chili powder to the rub on the salmon, and it matched the relish perfectly. I also added the lime juice to taste (it seemed to call for way too much!). Even ate this stone cold the next day, and it was still delicious! If only I could get the cat to back off :P

I used fresh wild caught sockeye salmon. This was fantastic! Even my husband, who balks at fish, liked it!

The salmon was outstanding, but I don't know if my Anaheim chiles were extra hot, I couldn't even eat the salsa without feeling like my mouth was on fire. I was able to salvage the relish by removing most of the chiles. Next time I'll have more corn and less chiles.

This was pretty good. We used wild salmon. I only used one of the anaheim chiles because I thought it was hot enough with just one and the family seemed to agree. I also thought 6 tablespoons of lime juice was a bit too much, maybe just 4 next time. A good weekend meal served with saffron rice. It would be a bit time consuming for a weeknight meal though one could substitute canned diced green chiles and save the roasting time.

Yummy! Very nice summer dish.